Here’s a quick post to share this flank steak roll recipe from Clean Eating. I haven’t had the best track record cooking steak (read: I’ve wasted lots of time and money ruining beautiful cuts of beef), but I decided to give it another try and was pleasantly surprised with the outcome.
The steak was juicy, the bread crumb mixture was delicious, and it even looked fancy enough for a dinner party. Add a side of couscous and mixed vegetables and you have a rock solid dinner. The instructions for creating the roll look a little complicated but don’t let them turn you away from making it – if I can do it, anyone can!
Flank Steak Roll with Spinach, Garlic and Toasted Pine Nuts
- Olive oil cooking spray
- 1/4 cup whole-wheat panko
- 1 tbsp. pine nuts, toasted (see below for instructions)
- 2 tsp red wine vinegar
- 2 cloves garlic, minced
- 1/4 tsp. fine sea salt
- 1/4 tsp. dried red pepper flakes
- 1 flank steak (1 lb.), trimmed of visible fat
- 3 oz. spinach leaves (about 6 cups)
- Kitchen string
- Parchment paper
Instructions for Toasted Pine Nuts:
- Preheat oven to 300°F.
- Place parchment paper on baking sheet.
- Arrange pine nuts in one layer.
- Bake for 10-12 minutes, or until slightly browned.
Instructions for Flank Steak:
- Preheat oven to 425°F. Arrange a rack in a baking pan and coat with cooking spray.
- In a small bowl, combine panko, nuts, vinegar, garlic, salt and pepper flakes. Set aside.
- Place steak on a work surface. Cut the steak in half horizontally, so that it opens like a book. Spread steak open so that the “spine of the book” is parallel to you.
- Spread bread crumb mixture evenly over steak, leaving a 1-inch border along the farthest edge.
- Arrange spinach on top of bread crumb mixture.
- Beginning with the closest edge, roll steak up, gently pressing down on spinach.
- Rotate steak roll so it’s vertical to you and tie crosswise at 1-inch intervals with kitchen string.
- Place steak on rack in prepared baking pan and bake until a meat thermometer inserted into the thickest part of steak registers 150°F for medium doneness (about 55 minutes for our oven) or 130°F for medium rare (about 45 minutes for our oven).
- Transfer steak roll to a cutting board, loosely cover with foil and let rest for 10 minutes (internal temperature will continue to rise to about 160°F for medium and 140°F for medium rare).
- Remove foil and string and carefully cut steak crosswise into 1/2-inch slices.